Watercress & Celeriac Soup With Goat's Cheese Croutons
This delightful leek and celeriac soup is a creamy and flavorful dish that will warm you up from the inside out. The gentle sautéing of leeks in butter and olive oil sets the stage for the rich flavors to come. The addition of celeriac adds a nutty undertone, while the watercress brings a fresh and peppery note to the blend. Topped with gooey goat's cheese on crunchy baguette slices, this soup is a comforting treat for any occasion.
— Constant Cookbook
Ingredients
- 4 leeks , washed and sliced
- 50g butter
- 1 tbsp olive oil
- 1 celeriac , peeled and diced
- 1½l vegetable stock
- 2 x 100g bags watercress
- 6 slices toasted baguette
- 100g soft vegetarian goat's cheese
- a few sprigs watercress , to serve
Instructions
- Gently cook the leeks in the butter and olive oil until soft but not coloured. Add the celeriac and stock, bring to the boil and simmer until the celeriac is soft. Add the bags of watercress and blend until smooth, then season. Cool. Will freeze for up to 3 months.
- To serve, defrost the soup in the fridge overnight, then tip into a saucepan and reheat. Top each toasted baguette slice with some goat’s cheese, then add a slice to each bowl with a sprig of watercress.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 255 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.71 milligram of sodium
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